Sugar replacement is still an active issue in the food industry. The use of structure-taste relationships remains one of the most rational strategy to expand the chemical space associated to sweet taste. A new machine learning model has been setup ba...
Food research international (Ottawa, Ont.)
39059905
Brown sugar is a natural sweetener obtained by thermal processing, with interesting nutritional characteristics. However, it has significant sensory variability, which directly affects product quality and consumer choice. Therefore, developing rapid ...
Non-sugar sweeteners (NSSs) or artificial sweeteners have long been used as food chemicals since World War II. NSSs, however, also raise a concern about their mutagenicity. Evaluating the mutagenic ability of NSSs is crucial for food safety; this ste...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
39032237
Packaged coconut water offers various options, from pure to those with added sugars and other additives. While the purity of coconut water is esteemed for its health benefits, its popularity also exposes it to potential adulteration and misrepresenta...